Black Bean and Chili Dip

from: Food and Wine; December 1996

Makes about 2 1/2 cups

INGREDIENTS

2 ancho chiles, broken into two pieces
2 (15 oz) cans of black beans, drained and rinsed
2 garlic cloves
1 large jalapeno chili, finely chopped
2 tbsp. fresh lime juice
3/4 tsp. ground cumin
1 tsp. worcestershire sauce
3 tbsp. minced fresh cilantro
2 scallions - white part minced, green part thinly sliced

DIRECTIONS:

IN a small bowl cover the ancho chiles with 1 cup of hot water and let it soak until softened, about 15 minutes. Drain the chiles, reserving the liquid. Transfer chiles to food processor. Add 2 cups of the black beans, garlic, jalapeno, lime juice, cumin, worcestershire sauce and 2 tbsp. of soaking liquid. Process until pureed. Transfer to a bowl and stir in remaining black beans.

Notes: Dip can be made and refrigerated for up to 2 days. Let it return to room temperature before serving.

Stir in cilantro and scallion whites before serving. Garnish with scallion greens and serve with pita crisps, veggie chips, tortilla chips or vegetables.

Stuffed Grape Leaves

From: Food and Wine, April 1998

Prep and cook time: approx. 30-45 minutes
Makes 8 servings

Ingredients:

1 stick unsalted butter
2 large red onions, minced
1 1/2 lbs. ground veal
1 cup medium grain rice (valencia is fine)
1/4 cup chopped dill
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. ground pepper
1 jar (16 oz.) brined grape leaves, drained and rinsed
2 cups water
1/2 cup lemon juice
Cilantro sprigs and plain yogurt for serving

IN a large skillet melt 4 tbsp. of the butter over medium heat. Add the onions and cook till softened, about 8 minutes. Let them cool to room temperature.

IN a large bowl mix the onions in with the veal, raw rice, dill, parsley, salt and pepper until completely combined.

SPREAD the grape leaves, vein side up, on a work surface. Separate the larger leaves and piece together the smaller ones, overlapping the edges to equal the larger pieces.

SET two tbsp. of the onion mixture in the center of each leaf. Pull the leaf up and over the filling and rollup, folding the sides as you go.

IN a large saucepan over medium to high heat, melt the 4 remaining tbsp. of butter in the water and lemon juice. Remove pan from heat.

PLACE the rolls in the pan in a wheel-like pattern in two layers. Set a heat proof plate on the rolls to keep them submerged in the mixture. Cover and cook over moderate to high heat for 20 minutes then simmer over low heat until all the liquid has been absorbed; about 10 minutes.

SERVE hot or warm. Garnish with the coriander sprigs and yogurt.

Pizza Breadsticks

from: kraftfoods.com

Prep Time: 10 minutes
Total Time: 30 minutes
Makes 16 sticks

PREHEAT oven to 400ºF. Brush edges of pizza crust lightly with oil. Drizzle remaining oil evenly over pizza.

MIX 3 Tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza. Place pizza directly on center oven rack.

BAKE 20 to 22 minutes or until edges are golden brown. Sprinkle with remaining parmesan cheese. Cut pizza into quarters; cut each quarter into eight thin sticks. Serve as dippers with salsa or other dip as desired.